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Red dish in wood fired oven

Baked Peach and Raspberry Crisp

Fresh peeled and diced peaches, complemented by fresh berries, then topped with a crisp oatmeal and brown sugar cap. A true taste of summer in a bowl!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 26 minutes
Course Dessert
Cuisine American
Servings 12 Servings

Ingredients
  

Main Ingredients

  • 6 Peaches peeled, pitted and large dice
  • 2 pints Raspberries
  • 1/4 cup brown sugar
  • 1/4 cup Granulated Sugar
  • 1 tsp corn starch
  • 1 Tbsp vanilla extract
  • 1 pinch Kosher Salt

Topping

  • 1 cup Oats
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 6 Tbsp unsalted butter cold

Instructions
 

  • In a bowl, mix the peaches, raspberries, and the next 5 ingredients until fully combined. Let the mixture sit for a minimum of 1 hour to macerate.
  • Before putting the mixture into the pizza oven, combine the topping ingredients in a separate bowl, and mix until the butter is broken up into pea-size pieces.
  • Place the peaches, berries, and all of the juices into an ovenproof pan, cover with the topping, and bake uncovered until you can see the juice beginning to bubble up on the side of the pan. (Tip: this cooks more evenly if the fire is just embers, so that the topping won’t burn.)
    Red dish in wood fired oven

Notes

You can bake this dessert in a terracotta or cast iron pan for excellent results, but any oven-safe pan will do the trick!
Keyword Wood-Fired Cooking, John Livera, peaches, raspberries, baked dessert